Video Feature: Cattle Facility Aids Production in TN County
Beef cattle farming is Tennessee’s top agricultural commodity – generating nearly 600 million dollars each year. One of the states most rural counties is improving its cattle production by building a new handling facility.
Animal Identification, Different Programs with Different Goals
Justin Sexten, Extension Specialist, Animal Systems/Beef, University of Illinois
The confusion with animal identification seems to increase with each producer meeting designed to provide animal identification information. There are basically two ID program goals. Programs are designed either to share information and increase the value of the animals via documentation (value-added) or to track animal movement and ensure the health of the US livestock herd (NAIS).
A Partnership to Promote a Cattle Herding Device
Agricultural Research Service
The Agricultural Research Service (ARS) has agreed to grant a license to a Canadian firm interested in marketing a type of non-wire, virtual fencing technology for cows linked to global positioning.
The Directional Virtual Fencing (DVF) system sends electronic cues to a cow’s ears so that it will move in a preferred direction, according to Dean M. Anderson, an ARS animal scientist at the Jornada Experimental Range in Las Cruces, N.M.
Dr. Charlie Stoltenow, North Dakota State University Extension Veterinarian, Dr. Greg Lardy, North Dakota State University Extension Beef Specialist
Bovine respiratory disease (BRD) is a respiratory disease complex that accounts for a significant portion of cattle/calf losses in the beef industry. This complex is manifested as one entity, bronchopneumonia.
Calf Scours Management
Ropin the Web
Calf scours can cause a large financial loss to cow-calf producers. With scours, the intestine fails to absorb fluids and/or secretion, and the material is passed into the small and large intestines. These higher fluid levels in the manure result in a watery discharge. Death loss can be upwards of 50% or more in severe episodes. Scours is actually just the symptom of a disease that can be caused by many different bacteria and viruses. Many of the losses caused by scours can be prevented through good management practices.
FDA Issues Final Guidance for Renderers on Downers
The Food and Drug Administration (FDA) today issued a final guidance document, “Small Entities Compliance Guide for Renderers – Substances Prohibited from use in Animal Food or Feed,” to provide guidance on the requirements of the final rule published in the Federal Register of April 25, 2008. This rule will further protect consumers against bovine spongiform encephalopathy (BSE), otherwise known as ‘mad cow disease.’
Spring development of pasture grasses
SDSU Extension Range Specialist
With the most recent “Earth Day” still a very recent memory, the phrase “suddenly green” may bring to mind very different images among Tri-State area ranchers than it does for more urban Americans. Nonetheless, I’ve been most impressed this year with the rapid response of vegetation to changing growing conditions. In a matter of weeks the landscape has gone from white to green, with very few days of brown intervening.
Members Strengthen Opposition to NAIS
Billings, Mont. – More than 90 percent of voting members decided to strengthen the organization’s opposition to the U.S. Department of Agriculture’s (USDA’s) National Animal Identification System (NAIS) and also decided to oppose any potential requirements by USDA and/or the National Beef Checkoff Program that would mandate premises registration in order for livestock producers to receive any Checkoff-related ballots.
Judges look beyond the animals
Practice session hones students’ skills in analyzing, reasoning, public speaking
Students from several Eastern Washington FFA teams got up close and personal with cows ready for auction just before their spring break vacations.
Students from Davenport, Liberty, Cheney, Medical Lake and Reardan gathered at the Stockland Livestock Exchange in Davenport, Wash., the morning of Friday, March 27.
A Consumers Guide to Grass-fed Beef
Farmers use a variety of systems to raise healthy animals. Today, most meat in the grocery store or at the local restaurant is from animals that were raised in a feedlot and fed significant amounts of grain in addition to hay and pasture.
Management, marketing focus of May beef cattle workshop
Back to class for beef producers looking for information.
University of Georgia
Three universities are teaming up to help beef cattle producers better compete in today’s tough cattle market. The all-day Southeast Beef Cattle Management and Marketing Schools will be held May 12-14 throughout north Georgia.
Time to Evaluate Entire Herd Performance
Everyone uses a different process to make decisions, says Sandy Johnson, Kansas State University livestock specialist. How do you make decisions on whether your cow herd is going in the right direction? “Some look very closely at individual performance information to make culling and breeding decisions,” she says. “This can be an important step in moving a herd in a desired direction.”
Checkoff increase will beef up promotions, Gov. signs 50-cent hike, scheduled to go into effect July 1
Gov. C.L. “Butch” Otter has signed a bill increasing the beef checkoff in Idaho by 50 cents per head.
Beginning July 1, cattle producers in the state will pay $1.50 per head each time an animal is sold. The increase is expected to generate an additional $800,000 a year.
The Idaho Beef Council, which oversees the program in Idaho, uses its share of checkoff dollars to promote Idaho beef in grocery stores and restaurants and to fund research projects, education and communications efforts.
Grilling season: Use these new beef cuts
The Cattle Business Weekly
With the grilling season beginning it is time to visit your local grocer or harvest a steer to stock up on great cuts of beef.
Earlier this decade muscle-profiling research by scientists from the University of Nebraska-Lincoln and the University of Florida led to development of new beef products including the flat iron steak, now widely available in grocery stores and restaurants.